I've enjoyed the recipes on Food.com for many years but I signed up just now just to review this recipe! Freakin' unbelievable! I was afraid to overdo the butter but since it is added slowly, I just checked it after the third stick was incorporated. I added 1/2 teaspoon of clear vanilla and skipped the last butter. (so only used 3/4lb) It was heavenly tasting and such a JOY to spread. This will be going on my brother's wedding cake!
I decided to make this frosting for Easter because I have been wanting to move away from the cloyingly sweet confectioners sugar recipes and I got rave reviews! Best frosting I have made! I did end up adding a little bit of confectioners sugar at the end because I also found it very buttery and not quite sweet enough. The cupcakes that I frosted and refrigerated were still delicious the next day after letting them sit out a little to let the frosting soften up. However, the leftover frosting that I had packed up and refrigerated tasted really bad and the texture changed by the second day when I wanted to use it again -as this was my first attempt at buttercream I am not sure why this happend but had to throw it out :( If anyone has suggestions on what to do about that please let me know!
This was my first time making Italian Buttercream. I did not love the taste, until after I turned it chocolatey by adding in some cocoa powder. Then it was really yummy. As written, it was very, very buttery tasting, for me it was a bit much. That's why I added cocoa. The texture is AMAZING. Silky smooth, I can't wait to experiment more with Italian Buttercream, but I definitely need to maybe add more sweetness? Not sure I can ever get past that super buttery taste.
This is an excellent recipe. I have made it many times.
This turned out very well. Light and fluffy and slightly sweet. I thought it could stand to be a bit sweeter, but overall very good.
OMG! This tastes fantastic! And it was very easy to make- can't wait for DH to try- he will love it.
This recipe turns out every time! I love it....It's not to sweet like most icings and is super creamy....My family loves it. :)
This Italian Butter cream is perfect everytime. You just be sure that the butter and egg whites have the same temperature. If not just take the time to mix a bit more.
I made a half recipe and added 1 tsp vanilla for flavoring. It's the first time I've ever tried making "real" buttercream (as opposed to butter creamed into powdered sugar) and I was pleasantly surprised at how easy it was. I'll definitely keep using this recipe.